Description
These spooky-cute blueberry mummy muffins are guaranteed to steal the show at your Halloween party. Watch them disappear faster than you can say “boo!”
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups fresh blueberries (or 1¾ cups frozen blueberries, not thawed)
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- 48 candy eyes (2 per muffin)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
- Gently fold in blueberries with a rubber spatula.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make icing by mixing powdered sugar, milk, and vanilla until smooth. Transfer to a piping bag with a small flat tip or a zip-top bag with corner snipped.
- Pipe horizontal lines across each muffin to create mummy “bandages,” leaving a gap for the eyes.
- Place two candy eyes in the gap between icing bandages and allow icing to set for 30 minutes before serving.